Creamy White Chicken Chili | THM: S

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This Creamy White Chicken Chili is a wonderful alternative to the more traditional, beef-y, tomato-y varieties. My dear husband, (who happily held the spoon in the air for me while I took pictures of this dish!) told me this was at least as good as his previous favorite chili, the one I even named “Brad’s Favorite Chili!

Even though this dish contains no special ingredients and is a very frugal meal, the flavors are extraordinarily delicious together! A perfectly pleasant level of heat is brought to you by:

4 small cans of chopped green chilies

a teaspoon of cumin

half a tsp of cayenne (you can change this to 1/4 tsp, if young children will be enjoying the chili, too)

Fresh garlic and onion, butter, chicken broth, mineral salt, ground pepper, dried oregano, sour cream, and heavy cream, are added to the chicken thighs (or you can use chicken breasts, if you prefer) and white kidney beans to make up the rest of the chili’s phenomenal flavor.

Since a pot of this chili will yield at least 10 servings, there are not enough beans in this creamy white chicken chili (less than 1/4 cup per serving) to put you into S Helper or Crossover mode. You are welcome to add more if you’d like to enjoy one of those fuels instead of an S.

Yield: 8-10 servings

Creamy White Chicken Chili | THM: S

Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili couldn't be easier or tastier! A delicious alternative to beefy, tomato-y chilies. A no-special-ingredient THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 Tbsp butter
  • 10 boneless, skinless chicken thighs (or 5 breasts), cut into small cubes
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 15oz can white kidney beans, drained and rinsed
  • 2 cups chicken broth
  • 4 4oz cans chopped green chilies
  • 2 tsp mineral salt
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • 2 cups sour cream
  • 1 cup whipping cream


  1. Melt butter in a large saucepan. Stir in chicken, onion, and garlic, and cook for 15 minutes or until chicken is no longer pink and juices run clear.
  2. Add in beans, broth, chilies, and spices. Bring to a boil. Reduce heat and simmer for at least 30 minutes (or all day, if you prefer!).
  3. Remove from heat and stir in sour cream and whipping cream until smooth. Serve immediately.


Since this is an S meal, you can serve it with a generous sprinkling of grated cheese on top! White or yellow cheddar is my favorite.

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24 thoughts on “Creamy White Chicken Chili | THM: S”

      • Well, I put it all in the instant pot and have it going so I hope so. I added Daikin radish and a little chopped celery to make it full bodied as I had them on hand and plant to,add a bit of fresh chopped cilantro before serving. I can’t have dairy so may top with avocado and black olives. Sometimes if I have coconut yogurt on hand I dub,it for sour cream, but none on hand right now.

  1. Would it be possible to make this in the Instant Pot & if so what modifications would be needed? I am fairly new to my I. Pot & this is the best looking recipe I’ve seen for White Chicken Chili but want to make in my IP… Thank you for sharing this with us! God Bless you & yours this Christmas season.

    • I am making a pot right now, only subbing coconut milk for the dairy. Also leftover turkey for chicken and turkey broth for chicken broth. Doing it in my instant pot. Going to do it on soup setting and hope the beans don’t go mush. Everything else is the same. You could saute the chicken, onions and garlic in the pot then add the remaining ingredients and cook it on low for a while, or on saute with the glass lid on and no pressure on stirring often or on soup with the pressure lid on and locked. I would say natural release or quick release would be fine

  2. Not very often my kids give meals a thumbs up and actually eat the whole thing! Very flavorful. I used chicken I had already cooked and shredded previously which made it even simpler. Hardest part was opening the cans-ha! Didn’t put the cayenne because my kids say anything is spicy, but it would have been even more delicious for my husband and I with it. Thank you!

  3. I have been making this soup for my family for quite some time now. We all love it! However, I’m stalled right now so I’m using myfitnesspal to find out what’s going on. I plugged in this recipe and there are way too many carbs for this to be an S. The fat per serving is 19g and the net carbs are 16g. I plugged in 10 servings for the serving size. Even if I only put in one can of beans, the carb count would be way too high. Any advice?


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